Preheat the oven to 375 degrees.
In a baking dish place the crushed tomatoes, balsamic vinegar, chicken broth, and half of the garlic powder. Mix together and set aside.
In a large pot of boiling water, cook the cabbage leaves until flexible, about 1 - 2 minutes. Set aside.
In a large bowl, combine ground beef, worchestershire sauce, remaining garlic powder, and season well with salt and pepper.
Evenly distribute the filling into each cabbage leaf, then roll up, tucking in the sides as you roll. Place the rolls seam-side-down on top of the sauce in baking dish. Cover the dish with foil. Bake for 35 minutes, until the meat is cooked through to an internal temperature of 160 degrees using a thermometer.
Lightly toast the bread. Adjust the seasoning with salt and pepper before serving.